In the mood for a change of salad greenery? Get it? Greenery instead of scenery! Hahaha. Even though this is just a change in toppings and not greens, so really that joke had no place. None-the-less these little crunchy chick peas would be a wonderful addition to any salad.
Overall, this salad is is delicious! It's a tad spicy - if you have a weak tongue, tone down on the amount of crushed red pepper. It takes a while to make (shrimp needs to marinate for an hour), but is definitely worth it. We ended up using our leftover shrimp on a pizza with roasted red peppers and goat cheese the next night and that was pretty delicious too.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons grated lemon rind
- 2 tablespoons lemon juice
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons crushed red pepper
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/4 lbs large shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- 1 1/2 teaspoons crushed red pepper
- 1/4 teaspoon salt
- 6-ish cups canola oil (enough that will cover the chickpeas)
- 3 cups canned chickpeas, rinsed and drained
- 9 oz. baby spinach
- 1/4 cup fresh mint, torn
- 1/4 cup fresh flat-leaf parsley leaves
- 1/3 cup diagonally cut green onions
- 1/2 cup goat cheese
- Marinade: Combine olive oil, lemon rind, lemon juice, parsley, crushed red pepper, salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.
- Meanwhile, prepare dressing: In a large bowl, combine olive oil, lemon rind, lemon juice, honey, crushed red pepper and salt. Stir well with a whisk. Place in fridge until shrimp has been grilled.
- Add canola oil to a Dutch oven, heat over high.
- Dry chickpeas thoroughly in a single layer on paper towels. Place half the chickpeas in hot oil; fry 4-6 minutes or until crisp, stirring occasionally. Remove peas from pan using a slotted spoon; drain on paper towels. Repeat procedure with remaining chickpeas.
- Right before you grill the shrimp. heat oven to 350. Place chick peas on a singe layer on a cookie sheet. Place in oven to make extra crisp (10-15 minutes). *This step is optional, it just makes the chick peas crispier.
- Remove shrimp from marinade; discard marinade. Thread shrimp onto skewers.
- Preheat grill to medium-high heat.
- Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.
- Add chickpeas, spinach, mint, remaining parsley and green onions to large bowl with dressing. Toss gently to combine. Top with chickpeas, goat cheese and shrimp.